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Peel the onion and chop finely. Stew it in the melted butter. Add the wheat and continue to cook slowly and covered for 5 to 6 minutes.
Meanwhile, mix the beetroot with 200ml water until the mixture becomes really smooth.
Deglaze with the glass of white wine and let completely evaporate. Then, wet with the beetroot juice. Simmer for about 15 minutes until soft and creamy.
Next, lightly brown the scallops in butter in a non-stick frying pan. Add in the skillet the spited in 4 (lengthwise) asparagus.
Season with a pinch of fleur de sel, some grounded pepper and a lemon zest.